Teriyaki Tuna with Roasted Veggies
Prep Time: 30 mins | 4 Servings
In need of a great meal in 30 minutes or less? Try these sweet and savory teriyaki bowls with roasted veggies and Bumble Bee Solid White Albacore.
- 2 cans Bumble Bee Solid White Albacore Tuna, drained
- 1 ½ cups white rice
- ¼ cup olive oil, divided
- 2 cups carrots, sliced diagonally ¼ inch thick
- 2 tablespoons brown sugar
- ¾ teaspoon salt, divided
- ¼ teaspoon cayenne pepper
- 2 cups snap peas
- ½ cup teriyaki sauce
- 1 teaspoon ginger, grated
Prepare rice according to package directions. Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, mix carrots with 2 tablespoons oil, brown sugar, ½ teaspoon salt, and cayenne. Spread carrots evenly on prepared baking sheet and roast for 10 minutes.
In a medium bowl, toss snap peas with 1 tablespoon oil and ¼ teaspoon salt.
Remove carrots from oven, stir and move them over to ⅔ of the baking sheet. Place snap peas on the remaining ⅓ of baking sheet and return to oven to cook another 10 minutes until carrots are caramelized and snap peas are hot.
In a sauté pan over medium, heat 1 tablespoon oil then add tuna, teriyaki sauce and ginger. Simmer 3-5 minutes.
Serve teriyaki tuna with cooked white rice, carrots and snap peas. Option to garnish with green onions and sesame seeds.